The Crémant d’Alsace succeeds perfectly in the world of the sparkling and festive wines. For their high quality, fruity and fines bubbles appreciated.

The Sylvaner often forgotten today, is fresh and light, very easy to drink. It’s fruity and floral side, pair perfect with vegetable terrines,spring Salad, and other light meals or snacks.

The Pinot Blanc gives fresh and easy drinking wines. It’s ideal in spring, with its floral and white fruit aromas characteristics of the season. The accordings are many: Fish, seafood, cheese or cold buffet.

The King Grapes variety of Alsace, it’s recognized to give dry wines. Riesling has a nose of white flowers and citrus fruit aromas. In mouth it has a characteristic acidity with mineral notes. It’s a gastronomy wine, ideal for fish and seafood. You can pair it with white meat, Alsatian specialties ...

Its nose is very scented, the grape aromas is very recognizable with floral notes. The Alsatian Muscat is dry and very aromatic, ideal for the aperitif or with the asparagus.

Pinot Gris is a greedy wine with yellow fruits aromas sometimes emphasize by smoky or undergrowth side. Vinified in dry we can pair it with seafood or white meet in sauce. Vinified in semi-sweet, we can drink it with Foie-gras or a cheese like the Comté.

Gewurztraminer is very expressive with a varied aromatic palette like lychee, rose, candied fruits. It’s a perfect match with exotic and spicy dishes, more original with a cheese like the Munster or a dessert.

Pinot Noir is the only one grape variety to be cultivated for Red – Rosé wine in Alsace. Traditionally light, with red fruit aromas it pairs with light meet or ham. Pinot Noir can be vinified in barrelse during 9 months maximum, to give it structure and woody aromas. For the Summer, in ...